ColdBeerLuke
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I wanted some clarification on Invert sugars, so any feedback or correction is appreciated.
Making it seems simple enough.
Approx 500g cane sugar and 1/4 to 1/2 teaspoon of citric acid or similar in 1 litre of water. Bring to a rolling boil and boil for 10-20 mins. Cool. And that's it as far as I can gather.
The flavour I'm a little less clear on.
I have used Golden Syrup which is an invert sugar, but I can still taste a Golden Syrup flavour. Nice in the right beer, but I'm looking to brew a dry Aussie style lager, so I don't want the Golden Syrup coming through.
My understanding is that it imparts a mild toffee flavour and ferments quite dry. Any other flavours to expect?
Any other ingredients which I may have used which impart similiar characteristics? How does it compare with straight dextrose?
Appreciate your help.
Making it seems simple enough.
Approx 500g cane sugar and 1/4 to 1/2 teaspoon of citric acid or similar in 1 litre of water. Bring to a rolling boil and boil for 10-20 mins. Cool. And that's it as far as I can gather.
The flavour I'm a little less clear on.
I have used Golden Syrup which is an invert sugar, but I can still taste a Golden Syrup flavour. Nice in the right beer, but I'm looking to brew a dry Aussie style lager, so I don't want the Golden Syrup coming through.
My understanding is that it imparts a mild toffee flavour and ferments quite dry. Any other flavours to expect?
Any other ingredients which I may have used which impart similiar characteristics? How does it compare with straight dextrose?
Appreciate your help.